Can I please share my easy chicken and dumpling recipe? We eat this once a week in the cold weather. Please do not tell my grandmother I shared her dumpling recipe. She is deceased now, lived 103 years, and she taught me this one when I was 16.
For the chicken and gravy:
2 T Olive oil
4 frozen boneless skinless chicken breasts, or two large chicken breasts with bones and skin (preferred)
1 small onion, chopped
1 clove glarlic minced, or 1/4 t garlic powder
1 celery stalk, chopped
1 can of GOOD chicken broth, or 2 cups of water
3 T of flour, made into a slurry with water or white wine
1 T fresh herbs, parsley, thyme, sage, chopped fine. Or use 2 T dried herbs, your favorite.
1/2 c frozen peas or peas and carrots
Heat a large skillet on medium-high. Season the chicken with salt and pepper, then brown in the oil. It is okay if the chicken breasts are frozen, just make sure to stand back from the splatter. Make sure to turn the chicken only once, when it naturally lets go of the pan. Once brown, add the onion, garlic and celery. Cook until just transparent, about 3 minutes. Add the broth or water, enough to cover the chicken. Bring to a boil, reduce the heat, and simmer with a lid on for 10 minutes. Remove the chicken to a plate to cool.
Meanwhile, prepare the dumplings.
2 c flour
1/4 t (a generous pinch) of baking POWDER
1/4 t salt
dash of pepper
1/2 c water, or more as needed.
Combine the dry ingredients first, using a spoon to mix. Then slowly add water and stir until the mix resembles a thick pancake batter. Do not over mix, clumps of flour are okay. Over mixing will only make them tough. Set aside to rest.
Either pull the chicken into shreds using two forks, or cut with a knife into 1 inch pieces. If you used whole breasts, discard the skin (to the cats or dogs) and hand pull the chicken from the bones. Return the chicken to the broth and vegetables and add the herbs.
Make a slurry of the 3 T of flour and water or white wine. Just put it in a coffee mug and use a fork to make it smooth. Slowly add to the chicken and broth mixture, stirring constantly. Once the desired thickness has been reached, add the dumplings!
Drop the dumpling batter in from a teaspoon, remember that it will triple in size. Cover again and simmer until the dumplings float and are fully cooked (testing is yummy). Add the peas or peas and carrots just before serving.
Nancy
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